Prepare the day before. To make a light caramel, pour 85 g (3 oz) of the sugar and 2 tablespoons water into a saucepan and heat over medium heat until the sugar is slightly melted around the edges, about 5 minutes. Using a wooden spoon, gently stir until the sugar has completely melted and is amber coloured. Carefully pour it into a 20-cm (8inch) charlotte mould to coat the insides.

Preheat the oven to 180 degrees Celsius. Crush three-quarters of the pineapple and place with the juice from the tin and the remaining sugar in a non-reactive pan. Bring to the boil and boil for 5 minutes. Dice the remaining pineapple and add to the pan. Cook for a further 5 minutes. Break the eggs into a large bowl and whisk in the flour, lemon juice and Kirsch. Add the pineapple.

Pour the mixture into the prepared mould, place in a roasting tin half-filled with hot water and bake for 1 hour. Cool and store in the refrigerator. Turn out and serve the next day.

What is your favourite summer dessert?

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